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Growing up, my Aunt Leigh’s Broccoli and Carrot Pasta was made every time we stayed with her. It’s a simple, easy pasta dish that will make everyone fall in love with vegetables!

Aunt Leigh’s Broccoli and Carrot Pasta

It’s really nothing all that impressive; however, it’s one of those great everyday dishes you can make for you and your family and feel great about. As a kid, I always ate my veggies so well when I had this bowl of pasta and now that I have kids of my own, I love seeing them do the same! 

My hope is that you enjoy Aunt Leigh’s Broccoli and Carrot Pasta in your own homes as much as I did growing up and as much as my girls do now! A special thank you to my dear Aunt Leigh who has always been so supporting and loving to me all of my life. I am so grateful for her.

Aunt Leigh’s Broccoli and Carrot Pasta

4.84 from 6 votes

Aunt Leigh’s Broccoli and Carrot Pasta

Total: 35 minutes
Servings: 4 people


  • 12 ounces fusilli pasta I use Jovial Brown Rice for Gluten-Free *can sub elbows, shells, or any type of pasta here
  • 4 cups broccoli florets or 1 head
  • 2 cups peeled and sliced carrots or 2 carrots
  • 1 cup low-sodium chicken broth or water
  • Kosher salt to taste
  • 3 tbsp salted butter
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella cheese
  • Juice of 1 lemon about 2 tbsp
  • ½ tsp black pepper or to taste
  • Freshly grated parmesan for serving
  • Crushed red pepper flakes optional for serving


  • Bring a large pot of water to a boil.
  • Meanwhile, add the broccoli florets and carrots to a steamer basket and place it in saucepan filled with the chicken broth or water. Bring the broth to a boil, then reduce the heat to a simmer and cover the pan. Let steam for 5 to 7 minutes, or until the broccoli and carrots are crisp-tender. Remove from heat and set aside until the pasta is cooked.
  • When the water in the pot is boiling, add the pasta and a heavy pinch of salt (about 1 tbsp) and stir to combine. Cook until al dente, according to package directions. Reserve 1 cup of the pasta water before draining.
  • In a deep skillet, melt the butter over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the cooked pasta and steamed vegetables and toss to coat in the butter. Add the shredded cheese, the lemon juice, and ½ cup of the reserved pasta water and gently toss until the cheese melts and is incorporated into the pasta, about 4 minutes to ensure it’s well combined. If your pasta seems a little dry, add ¼ cup of the remaining pasta water at a time and toss into the pasta. Season with kosher salt and black pepper, to taste.
  • Serve topped with freshly grated parmesan and crushed red pepper flakes, if using.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. I started making this recipe a couple of times a week when I was pregnant with my second and neither my husband or toddler ever complained! Just used Rotisserie for added protein but followed the rest of the recipe exactly.
    This is now my 2.5 year olds favorite recipe and she requests it multiple times every week!

  2. Love this recipe! It’s so simple, but I find myself coming back to it a lot! I’ve added frozen peas and frozen corn for more veggies. I’ve topped with some shredded rotisserie chicken for added protein. It’s delish no matter what! Thank you for sharing!

  3. I made this tonight exactly as written and loved it! I’m 12 weeks pregnant and it’s hard for me to eat veggies right now (thanks, food aversions) but this was the comforting, delicious meal I needed! Finally something I can eat and enjoy and also feel good about:)

  4. 5 stars
    This was SO GOOD! (Made tonight.) Followed the recipe to a T & it was fantastic and flavorful. I subbed Miyoko’s for the butter, Violife mozzarella shreds, and Trader Joe’s dairy free Parmesan shreds – and used TJ’s quinoa/brown rice pasta. The family all raved and asked for more! This will be on rotation. We love our Defined Dish meals, can’t wait for the new cookbook in December. 🙂

  5. 5 stars
    Made Aunt Leigh’s pasta tonight… delish!! We were craving a simple pasta dish. My husband keeps saying thanks Aunt Leigh 😂😂

  6. 4 stars
    Good, slightly bland but very kid-friendly recipe.

    I drained my pasta in a colander then melted the butter/garlic in the pasta pot instead of another skillet.